Soy-Braised Chicken
A community recipe by CobyNot tested or verified by Nigella.com
Introduction
I like to serve the pieces of chicken with steamed rice and choy sum. This recipe comes from 'Campion and Curtis in the Kitchen'. It's a great one for people who like to not eat the skin of chicken as the meat's so well flavoured:) Though I do eat the skin;)
I like to serve the pieces of chicken with steamed rice and choy sum. This recipe comes from 'Campion and Curtis in the Kitchen'. It's a great one for people who like to not eat the skin of chicken as the meat's so well flavoured:) Though I do eat the skin;)
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Ingredients
Serves: 4
- 1⅗ kilograms chicken
- 250 millilitres light soy sauce
- 250 millilitres chinese rice wine
- 250 millilitres chicken stock (I like salt reduced for this)
- 250 millilitres water
- 3 star anise (whole)
- 200 grams caster sugar
- 3½ pounds chicken
- 9 fluid ounces light soy sauce
- 9 fluid ounces chinese rice wine
- 9 fluid ounces chicken broth (I like salt reduced for this)
- 9 fluid ounces water
- 3 star anise (whole)
- 7 ounces superfine sugar
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Method
Soy-Braised Chicken is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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